Work

Heat-induced gelation of globular proteins: part 3. Molecular studies on low pH β-lactoglobulin gels

Year: 2000

Type: article

Source: International Journal of Biological Macromolecules

DOI: 10.1016/s0141-8130(00)00144-6

Authors: Gaynor M Kavanagh, Allan H Clark, Simon B Ross-Murphy

Institutions: King's College London, Unilever (United Kingdom)

Language: English

Topic: Proteins in Food Systems

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

OpenAlex ID: W2122859250

FWCI: 8.346

Cites: 34

Cited by: 211

Related to: 10